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공과대학
건축도시시스템공학과
건축학과
기후에너지시스템공학과
식품생명공학과
전자전기공학전공
컴퓨터공학과
화공신소재공학과
환경공학과
휴먼기계바이오공학과
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Issue Date
Title
Author(s)
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2015
Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions
김광옥
Article
2013
The effects of demographics and brand information on acceptability of commercial beverage products
김광옥
Article
2010
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
김광옥; 홍재희
Article
2014
Patterns of sweet liking in sucrose solutions and beverages
김광옥
Article
2018
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang
김광옥; 이소민
Article
2011
Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences
김광옥; 이혜성
Article
2011
Analytic approaches to evaluation modify hedonic responses
김광옥; 이소민
Article
2015
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
김광옥
Article
2015
Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
김광옥; 김영경
Article
2017
Emotional responses to sweet foods according to sweet liker status
김광옥
Article
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consumer acceptability
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potassium chloride
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